Directions

In a medium sized bowl combine the honey, olive oil, lemon juice, soy sauce and ground chipotle pepper and whisk to combine. Add the sliced pork to the marinade and let it sit for 15 minutes.

Heat a skillet over high heat. Add the slices of pork to the skillet and cook for 1-2 minutes on each side, flipping with tongs in the middle of the cooking process. Once cooked, remove the pork to a plate and reserve.

Arrange 8 corn tortillas on a platter. Sprinkle each with equal amounts of shredded lettuce and pico de gallo. Arrange a few pieces of pork on top of each taco, and top with sour cream or crema if desired.

This was fast and simple to make, and really had a much better flavor than I expected! I was worried the meat would be too sweet, but it was just fine. I used paprika in place of chipotle (noted in the ingredients as an alternative). For my pico, I chopped up some Roma tomatoes, then threw in fresh cilantro, little onion powder, and a dash of salt. We really liked the addition of romaine lettuce for good crunch. The only thing I would do differently is use flour tortillas instead of corn, because my husband said he found the corn tortillas to be a little to dry for his taste.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.